Lemon meringue pie using a Moulinex i-Companion
ClickChef, Click&Cook, i-Companion Touch Pro, i-Companion Touch XL, i-Companion, i-Companion XL +, Companion XL, Companion, Volupta
(5)
Preparation time
38 min
Total time
77 min
Servings
6
Calories / Serving
350 Cals
Difficulty
Average
Lemon meringue pie is the sunshine of desserts, brightening up any table with its zesty lemon filling and fluffy meringue topping. This delightful treat has its roots in England, where it was said to have been created in the 19th century, possibly inspired by the French 'tarte au citron.' The sweet and tart combination is a match made in culinary heaven, and legend has it that the first person to bake a lemon meringue pie was trying to impress a date—only to realize that the real magic was in the pie itself! So, whether you're trying to woo someone special or simply indulging your sweet tooth, this pie is sure to steal the show and leave everyone asking for seconds.
Ingredients
- 2 Tablespoon(s) Lemon zest
- 270 g Granulated sugar
- 30 g Lemon juice
- 5 Eggs
- 1 Pinch(es) Salt
Steps
- Warm up the oven at 180°C.
- Add 250 g perfect shortcrust pastry on a Preparation name.
- Butter and flour a tart pan (22 cm in diameter), then set aside.
- Roll out the dough using a rolling pin and line the prepared mold with it, then prick the bottom of the tart with a fork.
- Cook in the oven at 200°C during 30min.
- Add 2 tablespoon(s) of lemon zest, 150 g of granulated sugar, 30 g of lemon juice in the food processor bowl.
- Mix manual: 2:00min / 60°C / Speed 2.
- Mix manual: 50sec / 0°C / Speed 4.
- Add 2 eggs, 1 egg only the yellow in the food processor bowl.
- Mix manual: 7:00min / 80°C / Speed 2.
- Fill the baked tart shell with this lemon cream and smooth the surface using a spatula. Clean the bowl.
- Add 120 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 9.
- Place the whisk.
- Add 3 eggs only white, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Mix manual: 5:00min / 50°C / Speed 4.
- Remove the whisk.
- Cover the top of the pie with this meringue and create a crisscross pattern using a spatula.
- Cook in the oven at 240°C during 5min to 8min.
- If the coloring is achieved after 5 minutes, stop cooking but leave the pie in the warm oven. Let it cool before serving.
